I am getting so frustrated and discouraged.
Previously I was using Lehi Roller Mills bread flour and was getting nice beautiful oven spring, my boules were holding their shape. I was having a lot of success.
Due to covid circumstances I had to switch to Gold Medal Bread Flour when I ran out and every loaf with this bread flour is a squattier, spread-out, flat loaf. No oven spring. The handling of the dough during all the preparation feels totally different as well. It is much more wet and sticky/floppy. It’s very very difficult to shape.
I have not changed anything about my technique nor timing or tools. The only variable that has changed is the bread flour.
Can anyone please help me troubleshoot? Just get new bread flour? Add more flour? I’m so sick of being so disappointed when I was previously baking what, to me, we’re beautiful loaves.
Photo of how nice and puffy and round my previous loaves were. I miss baking pretty bread.